Spinach-Mushroom Souffle Roll

Recipe by TishT
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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a 15 X 10 X 1" baking pan with foil, extending foil 1" beyond edges of pan.
  • Grease and lightly flour; set aside Melt the butter.
  • Stir in the 1/2 cup flour, salt, and pepper.
  • Add milk all at once.
  • Cook and stir till thickened and bubbly.
  • Cook and stir 1 minute more.
  • Remove from heat Beat the egg yolks till thick and lemon colored.
  • Slowly stir thickened milk mixture and parmesan cheese into beaten egg yolks.
  • Using clean beaters, beat egg whites and cream of tartar till stiff peaks form.
  • Fold a small amount of the beaten egg whites into egg yolk mix.
  • Fold egg yolk mixture into remaining egg whites; spread in prepared pan.
  • Bake in a 375°F oven about 20 minutes.
  • While that's cooking cook the frozen chopped spinach and squeeze it dry.
  • Meanwhile, cook the mushrooms and onion in 1 Tbs butter till tender but not browned.
  • Stir in the spinach, softened cream cheese, Dijon mustard and nutmeg.
  • Heat through, stirring occasional.
  • Immediately loosen the soufflé from pan when puffed and slightly set; turn out onto foil.
  • Spread spinach mushroom filling over souffle to within 1/2" of the edge.
  • Use foil to start rolling up soufflé jelly roll style, beginning with one of the short sides.
  • Slice; serve immediately.
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